Vegetable Tian

2014-12-16

Cuisine: American

This make a very attractive side for a buffet table. Although it calls for a rectangular dish. A large round dish creates a beautiful spiral appearance. This recipe serves

Ingredients

good olive oil
2 large yellow onions, cut in half and sliced
2 cloves garlic, minced Garlic, raw
1 lb medium round potatoes, unpeeled Potatoes, raw, flesh and skin
3/4 lb zucchini Squash, summer, zucchini, includes skin, raw
1 1/4 lbs medium tomatoes Tomatoes, red, ripe, raw, year round average
1 tsp kosher salt Salt, kosher
1/2 tsp freshly ground black pepper Spices, pepper, black
1 tbsp fresh thyme leaves, plus extra sprigs
2-3 oz Gruyere cheese, grated Cheese, gruyere

Method

Step 1

Preheat oven to 375F. Brush a 9x13x2 casserole with olive oil. In a medium saute pan, heat 2 tbsp of olive oil, and cook the onions over medium - low heat for 8-10 minutes, until transparent. Add garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4" thick slices. Layer them alternatively in the dish on top of the onions fitting them tightly, making only one layer. Sprinkle with salt and pepper, thyme leaves and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminium foil and bake for 35-40 minute, until the potatoes are tender. Uncover, remove the sprigs of thyme and top with the grated cheese. Bake for another 30 minutes, or until browned. Serve warm

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